Trifle Dessert Recipe

Trifle desserts are like the fun, laid-back friends at a party — they look impressive, but they’re super easygoing and always deliver on taste. This colorful trifle is no exception, combining layers of moist cake with a dreamy cream cheese mixture, all wrapped up in festive, vibrant colors. It’s perfect for birthdays, holidays, or any day you want to serve up something fun and impressive without breaking a sweat in the kitchen. Plus, it’s easy to customize, making it a versatile dessert that’ll keep everyone coming back for more.

Let’s dive into this layered beauty and whip up something delicious!

this RECIPE

A sweet memory of festive layers

This trifle always brings me back to family gatherings. My mom and I used to make something similar, with layers of red and green cake. We’d laugh as we added just a bit too much food coloring, turning the kitchen into a colorful mess, but the end result was always a showstopper. The creamy layers combined with the vibrant cake colors made it a favorite among everyone, especially the kids. The best part? It looks like you’ve put in way more effort than you actually have. You just crumble, layer, and repeat — it’s like dessert magic! And since I’ve put my own spin on it over the years, it’s become a go-to treat for all kinds of gatherings.

Where does trifle come from?

This layered dessert has its roots in England, where it traditionally features sponge cake, custard, and fruit, all soaked in a little sherry. But over time, it’s evolved in many ways, especially in the U.S. Here, it’s all about having fun with flavors and textures — no sherry necessary. Instead of sponge cake, you’ll often see a variety of cake flavors, pudding, or whipped cream used in trifles, making them more adaptable to any occasion. Some versions are fruit-filled, while others, like this one, focus more on the cake and creamy layers. This version brings that festive flair with the use of color, making it a showstopper for any table.

Let’s talk ingredients: fun, flavorful, and easy to find

This trifle dessert is super simple to put together, and you can find everything at your local grocery store — no need for specialty shops here!

• White box cake mix: This is the base for the green layer. Adding a few drops of food coloring transforms it into a fun and festive green! If you don’t have white cake mix on hand, vanilla or even yellow cake works fine. I’ve done this in a pinch and no one noticed.
• Red velvet box cake mix: The rich red color and subtle cocoa flavor add some depth to the dessert. If you’re out of red velvet, chocolate cake is a great substitute (though the color won’t be quite as vibrant).
• Green food coloring: Just 10 drops are enough to turn your white cake mix into a vibrant green layer. Be careful not to overdo it unless you want neon cake!
• Cream cheese: This brings that tangy richness to the creamy layers. Make sure it’s softened, so it blends smoothly. If you’re looking for a lighter option, you can swap in light cream cheese.
• Sweetened condensed milk: It adds sweetness and creates a smooth, velvety texture. There’s really no substitute for this ingredient, but trust me, it’s worth it.
• Whipped topping: Light, fluffy, and sweet, this is the finishing touch that ties everything together. You can use homemade whipped cream if you’re feeling fancy, but the tub stuff works just as well.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of special equipment to make this trifle, but there are a few key items that will make your life easier:

• 9×13 cake pans: You’ll need two of these for baking your cake layers. If you don’t have two, no worries — you can bake them one at a time.
• Medium mixing bowls: One for mixing your cake batter and another for the cream cheese mixture. If you’re short on bowls (been there!), just give one a quick rinse between uses.
• Electric mixer: Mixing the cream cheese, condensed milk, and whipped topping can be done by hand, but an electric mixer will give you a smoother result with less effort. Don’t have one? A good old-fashioned whisk and some elbow grease will do the trick.
• Trifle bowl: While a trifle bowl shows off those beautiful layers, any large, clear bowl will work. I’ve used glass baking dishes and even mason jars for individual servings — they’re adorable!

Step-by-step: layer your way to dessert perfection

Making this trifle is as simple as baking a couple of cakes and whipping up a creamy mixture. Here’s how to pull it all together:

1. Bake the cakes: First things first, preheat your oven to 350º Fahrenheit. Prepare both cake mixes according to their box directions. Don’t forget to add the green food coloring to the white cake mix — about 10 drops should do the trick. Pour each batter into greased 9×13 pans and bake for 23-25 minutes. A toothpick should come out clean when they’re done. Then, let the cakes cool completely. (I’ve made the mistake of crumbling warm cake… trust me, wait for it to cool!)
2. Make the creamy layer: In a medium bowl, beat together the softened cream cheese, sweetened condensed milk, and whipped topping. You want a smooth, light mixture that’s easy to spread. If it looks too thick, you can fold in a little more whipped topping.
3. Crumble the cakes: Once the cakes are cool, crumble them into small pieces. Set aside about a ¼ cup of each color for sprinkling on top later.
4. Assemble the trifle: Time to layer! Start with a layer of red velvet cake crumbles at the bottom of your trifle bowl, then add a layer of the cream mixture. Follow with the green cake crumbles, then another layer of cream. Repeat until you’ve used up all the cake and cream.
5. Top it off: Finally, sprinkle the reserved cake crumbs on top to give the dessert a fun, colorful finish.

Now pop it in the fridge to chill for at least an hour before serving (if you can wait that long!).

Variations on this trifle (because we all love options)

One of the best things about this trifle recipe is how easy it is to tweak! Here are some fun ideas to make it your own:

• Gluten-free version: Just swap the cake mixes for your favorite gluten-free brand, and you’re all set. I’ve tried it with both King Arthur and Betty Crocker gluten-free mixes, and they work like a charm.
• Fruit twist: Add layers of fresh berries in between the cake and cream layers. Strawberries or raspberries pair beautifully with red velvet cake!
• Chocolate lovers’ dream: Replace the white cake mix with chocolate for a double-dose of chocolatey goodness. You could also add a layer of chocolate pudding for extra richness.
• Vegan trifle: Use a plant-based cake mix, vegan cream cheese, and coconut whipped topping for a completely dairy-free version. I tried this for a friend who’s vegan, and it turned out just as delicious.

How to serve and make it look amazing

For presentation, I like to use a clear glass trifle bowl — it shows off all those colorful layers and makes the dessert even more appealing. If you’re making individual servings, mason jars or clear tumblers work great too. Top each serving with a little whipped cream or extra cake crumbs for a nice finishing touch.

Pair it with something light and simple, like fresh fruit or even some crunchy biscotti on the side.

drink pairings

Since this trifle is on the sweeter side, you’ll want to balance it with something refreshing. A few drinks that go well with this dessert:

• Iced tea: A lightly sweetened iced tea, like peach or lemon, complements the flavors without overpowering them.
• Sparkling water with a splash of juice: Try cranberry or pomegranate juice with sparkling water for a light, fizzy drink that pairs beautifully with the richness of the trifle.
• Milkshakes: If you’re feeling indulgent, a vanilla or strawberry milkshake would make for an extra-decadent pairing.

Storage and reheating tips

If you have leftovers (which is rare in my house!), cover the trifle with plastic wrap and store it in the fridge. It’ll keep for about 2-3 days, but the sooner you eat it, the better. The cake layers can start to get a little soggy if it sits for too long.

Reheating isn’t necessary — just enjoy it straight from the fridge! If the cream layer has thickened a bit after chilling, give it a few minutes to soften before serving.

Scaling the recipe for a crowd (or just for you)

Need to make more or less? No problem! This recipe easily scales up or down. For smaller gatherings, you can cut the cake recipe in half or use smaller bowls for individual servings. For larger crowds, double the recipe and use a bigger trifle bowl (or make two!). The layers still hold up beautifully, no matter the size.

Just keep in mind that the more cake you have, the more cream mixture you’ll need to balance it out.

Troubleshooting: what to do if…

• Cake too crumbly? Let it cool longer! Warm cake crumbles too easily and can get mushy.
• Cream mixture too thick? Try adding a little more whipped topping or a splash of milk to loosen it up.
• Ran out of whipped topping? No worries! You can always use homemade whipped cream or even a little extra cream cheese to stretch it out.

Go ahead, give it a try!

This trifle dessert is a crowd-pleaser with its fun colors, creamy layers, and endless versatility. Whether you’re making it for a holiday, a birthday, or just because, it’s sure to impress. Feel free to put your own spin on it and don’t stress about perfection — that’s part of the charm! Let me know how it turns out and what fun variations you try!

Frequently Asked Questions

Can I make this trifle ahead of time?
Yes! You can assemble the trifle a day in advance. Just cover it and keep it in the fridge until you’re ready to serve.

Can I freeze the trifle?
Freezing isn’t recommended for this dessert, as the whipped topping and cream cheese mixture may separate.

Can I use homemade cake instead of box mix?
Absolutely! Any homemade cake recipe you love will work here. Just make sure to use the same amount as the box mix.

What if I don’t have a trifle bowl?
No worries! Any large, clear bowl will work. You can also make individual servings in mason jars or cups.

Can I add fruit to this trifle?
Yes, fresh berries or sliced bananas would be a great addition to the layers! Just make sure to use fruits that won’t make the cake soggy.

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